Cold Killer Recipe

Prepare honey syrup

If you don't have honey syrup ready: combine equal parts honey and very hot water (1:1 by volume), stir until fully combined and cool to room temperature. Measure 0.5 oz for the recipe.

Chill a rocks glass in the freezer or fill it with ice and water to cool while you mix.

In a cocktail shaker, add the vodka (2 oz), chilled fresh lemon juice (0.75 oz), chilled fresh grapefruit juice (0.5 oz), honey syrup (0.5 oz), ginger liqueur (0.5 oz), Cointreau (0.25 oz), cold brewed green tea (1 oz), Angostura bitters (2 dashes), and a pinch of salt.

Fill the shaker with ice, cap, and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well chilled. The shake both chills and lightly dilutes the drink for balance.

Discard ice/water from the chilled rocks glass. Place one large ice cube (or several large cubes) into the glass.

Double-strain the cocktail into the prepared rocks glass over the large ice using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and pulp.

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down over the glass and giving it a firm squeeze, then rub the rim with the twist and drop it into the glass (or suspend on the rim). Alternatively, float a thin grapefruit wheel on the ice.

Optional: skewer a piece of candied ginger and rest it on the glass rim for a sweet-ginger accent.

Serve immediately with a short stirring spoon available so the drinker can integrate any settled elements. Recommend enjoying slowly to appreciate the citrus-ginger balance.